| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
For Steaming
- 4-5 pomfret steaks
- ½ tsp Lemon Juice
- ½ tsp turmeric powder
- salt as needed
- 3 Banana Leaves for fish wrapping
For the Chutney
- 1 cup Coriander leaves
- 1 cup Mint leaves
- 4 green chillies
- 7 garlic cloves
- 2 tsp Cumin seeds
- ½ cup Fresh Coconut grated
- 1 tsp salt
- 1 tsp Sugar
- 1 tsp Lemon Juice
Ingredients
For Steaming
For the Chutney
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Instructions
- Rub the fish with salt and turmeric and let it marinate for 30 minutes.
- In a blender, add coriander, mint leaves, cumin seeds, grated coconut, green chillies, garlic cloves, salt, sugar and lime juice. Blend the ingredients into a thick paste.
- Make thin slits on both sides of the fish. Spread the chutney all over the fish, making sure to add some in the slits.
- Cut the stem of the banana leaf and cut it into squares big enough to fit the fish fillet. Place the fish over the leaf. Wrap the leaf around with the thread to keep it secure and tight. Place the fish in a steamer with simmering water. Steam the fish for 15 to 20 minutes.
- Serve hot in the banana leaf itself. If you don’t have Banana leaf then you can use aluminium foil to wrap and steam the fish.
Recipe Notes
Recipe Tip For ease of wrapping and steaming, warm up the Banana leaves on the burner. You can also flip them in a hot pan for a few seconds until they turn soft.
Frequently Asked Questions
Can I bake the fish instead of steaming? Yes. Preheat the oven to 190-degree Celsius. Place the wrapped fish in a baking tin. Sprinkle some vinegar and water over the parcels and bake the fish for about 20 minutes.